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Head Waiter

Language: English. Location: St Julians

Primary Responsibilities Here’s a non-exhaustive list of common tasks Head Waiters are required to complete.

  • Overseeing all the activities in the dining room/restaurant/lounge.

  • Inspecting dining and serving areas, as well as all the equipment in use and storage areas for organisation and cleanliness.

  • Arranging for the replacement of dining room silverware and other supplies, as necessary.

  • Ensuring the highest quality of standards are met for service, cleanliness and profitability;

  • Making personalised recommendations on new menus and promotions; and requesting work orders for maintenance repairs.

Supervising restaurant staff:

  • Assigning and monitoring tasks.

  • coordinating work schedules.

  • Assisting in the hiring, management and training of new employees and junior staff; instructing the staff on how to provide high-quality service and ensure that the guests’ needs are met.

  • Ensuring the staff is well-groomed and wearing the proper attire.

  • Communicating with the guest and/or patron.

  • Getting feedback from guests or patrons in order to ensure satisfaction with both food and service.

  • Assessing customer complaints, enquiries and recommendations, always striving to provide a better service.

  • Anticipating and addressing the customers’ needs

  • Ensuring all information provided to the guest or patron is current and accurate. Speaking with guests, patrons or staff using a clear, professional, and respectful language at all times.

  • Maintaining a pleasant and welcoming environment for the guests’ enjoyment at all times.

  • Ensuring the best dining experience, so that they always come back for the first-class service.

  • Acting as a bridge between the kitchen and the food and beverage Servers to guarantee that a common vision is shared.

  • Assisting on administrative operations:

  • Settling bills and keeping records of them to ensure accurate charges are made;

  • assisting on payrolls preparation; preparing shift reports

  • Using FIFO (First In, First Out) for inventory purposes and point of sales systems, if necessary.

  • Developing a business network of vendors and suppliers.

  • Following all company safety and security policies and procedures at all times.

  • Reporting accidents, injuries and unsafe work conditions to the manager.

  • Completing safety training and certifications of staff.

  • Following current safety and sanitation policies whenever managing food and beverages.

Daily Tasks Being the point of communication between the kitchen and the dining room. Supervising and managing restaurant staff. Welcoming and assisting guests and patrons, catering to their every need. Building a network of vendors. Taking care of inventory, as well as inspecting both the dining area and the equipment in use.

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